Friday, August 31, 2012
ham & pineapple kabobs
I liked these the first time I tried them either my freshman or sophomore year of college while taking an appetizers class. I marked "very good" in the cookbook that was required of us to purchase. They are pretty tasty!!
ham & pineapple kabobs (cookbooke: Mable Hoffman's Appetizers)
40 (3/4-inch) cubes cooked ham (I used black forest from Costco)
1 (16 ounce) can pineapple chunks, drained or fresh
1/2 cup chili sauce
1 tablespoon cornstarch
1/2 cup currant jelly (I had to go to my fancy grocery store for it)
1 teaspoon prepared mustard
1/2 teaspoon grated orange peel
Arrange ham and pineapple alternately on twenty 6-inch bamboo skewers; set aside. In a small saucepan, combine chili sauce and cornstarch. Stir in jelly, mustard and orange peel. Cook and stir over low heat until thickened. Preheat broiler or grill. Place oven rack 5 to 8 inches from heating element. Place a wire rack in a broiler pan. Arrange skewered ham and pineapple on rack; brush with jelly sauce. Turning and brushing with sauce several times, broil about 3 minutes until hot. Arrange broiled kabobs on a large platter; serve warm. Makes 20 appetizer servings. Serve with hot rice or cold macaroni salad!